Friday, 12 September 2014

ha·ris·sa

Harissa can dress up many a dish :
  • Serve on top of a plain piece of griddled meat to turn it into something much more exciting.
  • Stir into yoghurt and use as a dip.
  • Include in a sandwich of left over roast meat to fool you into thinking it is not really left overs.
  • Use to marinate meat or vegetables before barbecuing to give an extra exciting edge.
  • Stir into yoghurt with some cornflour and use to coat chicken to make an easy Moroccan style chicken tikka.
  • Flavour a simple vinaigrette with a spoonful to make a great salad dressing.
  • Include as a relish in a mezze spread.
  • Dollop on top of a roast vegetable couscous to give another dimension.
Harissa is a Moroccan condiment which is usually really spicy. But you can make it yourself as hot as you like :

Green Harissa

1 tablespoon salt
2 tablespoons coriander seed
2 tablespoons cumin seed
6-8 green chillies (up to you!)
2 cloves garlic
1/2 cup extra virgin olive oil
1 cup coriander leaves

Toast the coriander and cumin seeds until fragrant. Puree all the ingredients together until smooth.

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